I love my stove top smoker. It’s so easy to use and adds a subtle smokey flavor to the foods. I decided to try a smoked tomato soup ^[1], and it was delicious!!

Making the soup

The first thing is to smoke the tomatoes. Make a foil bowl and place it in the center of the smoker tray.

Place the tomatoes in the center of the foil and the carrots on the sides. Why roma tomatoes? They are meaty with not a lot of seeds – the perfect cooking tomato.

Smoke at about 200 degrees for about 3 hours. The tomatoes will loose a lot of liquid into the foil – be careful not to lose that!! The longer they are smoked, the better they will taste.

Once the tomatoes are soft, put them (skin and all), the liquid, half and half, and the carrot into a food processor an process until smooth.

Pour tit back into the pan with the butter, lime juice and spices. Let it simmer for about 30 minutes, adding water as needed.

As it simmers, make the biscuits. They are so easy –

Baking the Biscuits

Put all the ingredients into a large bowl and mix.

Once everything is incorporated, drop 2 inch balls onto a parchment lined baking sheet.

Bake at 300 degrees for about 15 to 20 minutes, or until they are golden brown.

Take them out of the oven and put a pat of butter on top of each while it cools.

Serve the soup with crispy bacon garnish and hot buttered biscuits on the side.

© Copyright 2023 The Lazy Gastronome

5 from 17 votes

Print ^[2]

Smoked Tomato Soup and Cheesy Olive Biscuits

An easy soup full of smoky richness served with rustic, cheesy olive biscuits

Course: Appetizer, light dinner, lunch, Soup

Cuisine: American

Keyword: biscuits, cheddar, olives, smoked, soup, tomatoes

Servings: 4 servings

Author: HelenFern

Ingredients

Soup

• 3 pounds Roma tomatoes
• 2 large carrots
• 1/4 cup half and half
• 2 Tablespoons butter
• 2 teaspoons lemon pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/4 cup fresh squeezed lime juice
• crispy fried bacon for garnish
• chopped Basil for garnish

Biscuits

• 2 cups all purpose flour
• 1 Tablespoon baking soda
• 1 teaspoon kosher salt
• 1-3/4 cup shredded extra sharp cheddar
• 1 teaspoon lemon pepper
• 1 teaspoon sugar
• 2-1/2 cups buttermilk
• 1/4 cup sliced green olives

Instructions

1. The first thing is to smoke the tomatoes. Make a foil bowl and place it in the center of the smoker tray.

2. Place the tomatoes in the center of the foil and the carrots on the sides.

3. Smoke at about 200 degrees for about 3 hours. The tomatoes will loose a lot of liquid into the foil - be careful not to lose that!!

4. Once the tomatoes are soft and starting to char a little, put them (skin and all), the liquid, half and half, and the carrot into a food processor an process until smooth.

5. Pour tit back into the pan with the butter, lime juice and spices. Let it simmer for about 30 minutes, adding water as needed.

6. As it simmers, make the biscuits. They are so easy -

7. Put all the ingredients into a large bowl and mix.

8. Once everything is incorporated, drop 2 inch balls onto a parchment lined baking sheet.

9. Bake at 300 degrees for about 15 to 20 minutes, or until they are golden brown. 

10. Take them out of the oven and put a pat of butter on top of each while it cools. 

11. Serve the soup with crispy bacon garnish and hot buttered biscuits on the side.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

 

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As we try to eat more plant based foods, I’m continually running ideas through my head. I love smoked foods and the smoky taste of chipotles. So why not smoke some tofu? You don’t need a big smoker – I used a stove top version. And then I made some tacos ^[6]! It’s super easy and tastes delicious!

Here’s how you do it:

I used my little stove top smoker. It’s perfect for small amounts and tastes great.

Rub all sides of the tofu with the spices.

Place it in the smoker and bring the temperature up to 210 to 220 degrees.

Cook in the smoker for about 3 hours. It should be fairly firm by then.

While the tofu is smoking, make the cream.

Chop the chipotles into chunks.

Add them with the sea salt, lime juice, and lemon pepper to the cream. Using an immersion blender, whip everything together until the cream begins to thicken. Set aside.

Remove the tofu from the smoker and slice.

Next, cook it in a heavy skillet until it’s firm and a little crumbly.

Prepare the tortillas the way you like them – fried or warm and soft. I warmed them on a griddle until they were soft and pliable.

Place the tofu in the tortilla with condiments of your choice. We used chopped sweet onion, cilantro, some shredded cheese and the crema. Add anything you add to any taco – and maybe a side of beans!

Add a lime wedge to each plate and enjoy!

© Copyright 2022 The Lazy Gastronome

Print ^[7]

Smoked Tofu Tacos with Chipotle Crema

A delicious and easy vegetarian meal.

Course: dinner, lunch, Main Course, main dish

Cuisine: Mexican, Vegetarian

Keyword: chipotle, corn tortilla, crema, street taco, tofu

Servings: 8 tacos

Author: HelenFern

Ingredients

• 10 oz silken tofu
• 1 teaspoon smoked paprika
• 1 teaspoon lemon pepper
• 1 teaspoon garlic powder
• 1 teaspoon kohser salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 8 tortillas
• cilantro
• chopped onion
• shredded pepper jack cheese

Chipotle Crema

• 1 cup heavy whipping cream
• 1/4 teaspoon lemon pepper
• 2 chipotles in adobe sauce - chopped
• 1/2 teaspoon fresh lime juice
• 1 teaspoon kosher salt

Instructions

1. Rub all sides of the tofu with the spices. Place it in the smoker and bring the temperature up to 210 to 220 degrees. Cook in the smoker for about 3 hours. It should be fairly firm by then.

2. While the tofu is smoking, make the cream.

3. Chop the chipotles into chunks. Add them with the sea salt, lime juice, and lemon pepper to the cream. Using an immersion blender, whip everything together until the cream begins to thicken. Set aside. 

4. Remove the tofu from the smoker and slice.

5. Next, cook it in a heavy skillet until it's firm and a little crumbly.

6. Prepare the tortillas the way you like them - fried or warm and soft.  I warmed them on a griddle until they were soft and pliable.

7. Place the tofu in the tortilla with condiments of your choice. We used chopped sweet onion, cilantro, some shredded cheese and the crema.

8. Add a lime wedge to each plate and enjoy!

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

Here are some things that are perfect to use for this recipe or to give as a gift!

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On a trip to the coast we stopped at Mr. Bill’s Village Smokehouse ^[11]. There were so many delicious choices. I bought some oysters and beef jerky. They had the most beautiful smoked salmon ^[12] belly. We ate most of it just the way it was and enjoyed each bite!! With the little bit that was left, I mixed it with some other ingredients and folded it into a pita flatbread.

Deliciously easy and quick to make. It will fill your belly and satisfy your taste buds!

Here’s How to Make the Pita Sandwich:

Place the salmon, cucumbers, tomatoes and mayonnaise in a bowl and

gently mix. Add sea salt and lemon pepper to taste. Some smoked salmon has a lot of seasoning already on it. It’s hard to say how much you’ll need to add to yours.

Spoon the mixture onto a pita bread,

add some microgreens,

fold and enjoy!

It’s that simple – Try it with any smoked fish.

© Copyright 2021 The Lazy Gastronome

NOTE: This recipe uses smoked fish, not cured like lox.

5 from 8 votes

Print ^[13]

Smoked Salmon Pita Sandwich

Extremely easy sandwich with only a handful of ingredients.

Course: light meal, lunch

Cuisine: American

Keyword: cucumber, fish, micro, pita, salmon, smoked, sundried tomatoes

Servings: 1 sandwich

Author: HelenFern

Ingredients

• 1/2 cup smoked salmon
• 1/4 cup diced cucumber
• 1/4 cup chopped fresh tomato
• 1 Tablespoon mayonnaise
• to taste Sea salt
• to taste lemon pepper
• 1 pita bread (I used a very soft one that could be folded)
• Microgreens

Instructions

1. Place the salmon, vegetables and mayonnaise in a bowl and gently mix. Add sea salt and lemon pepper to taste.

2. Spoon the mixture onto a pita bread, add some microgreens, fold and enjoy!

Recipe Notes

© Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

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We love ribs, but getting out the smoker and smoking them takes a lot of time – time we don’t have these days! But we love the flavor of smoked foods. Although this is not a replacement for real smoked ribs, they do have that delicious smoky flavor and are a lot easier to make.

Here’s How to Do it:

Start by soaking the wood chips. Put about 2 cups of chips made for smoking into a large bowl of water. Allow them to soak for about 6 hours or overnight.

Mix the dry rub ingredients and liberally cover the ribs with it. Leave it in the refrigerator, uncovered, over night.

These ribs take 3 to 4 hours to cook, so plan accordingly.

Place the wet wood chips in an aluminum dish in the bottom of a roasting pan that has a rack. Preheat the oven to 450° – Place the pan with the wood into the oven.

When the oven is hot and the wood is giving off some steam, place the ribs on the rack

and cover the whole pan tightly.

Reduce the oven to 275° and cook until the meat comes off easily with a fork – anywhere from 2 to 4 hours . Also check the wood from time to time. If it is to dry, add water. If it’s starting to burn, add water and more wet wood.

When the meat is tender, uncover and

spread barbecue sauce on both side.

Turn the heat back up to 450° and bake until the sauce is starting to caramelize – about 30 minutes.

Serve them hot and delicious with Miz Helen’s Garden Veggie Cornbread Casserole ^[17]!

© Copyright 2020 The Lazy Gastronome

5 from 2 votes

Print ^[18]

Oven Smoked RIbs

These may not be exactly like a smoker, but they are delicious and so much easier.

Course: dinner, Main Course, main dish

Cuisine: American, Barbecue, smoked

Keyword: baked, barbecue, pork, ribs, smoked

Servings: 4 people

Author: HelenFern

Ingredients

• 2 to 3 pounds baby back ribs
• 1 Tablespoon smoked paprika
• 1 Tablespoon sweet paprika
• 1 teaspoon ground cumin
• 1 Tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2-1/2 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

1. Start by soaking the wood chips. Put about 2 cups of chips made for smoking into a large bowl of water. Allow them to soak for about 6 hours or overnight.

2. Mix the dry rub ingredients and liberally cover the ribs with it. Leave it in the refrigerator, uncovered, over night.

3. These ribs take 3 to 4 hours to cook, so plan accordingly.

4. Place the wet wood chips in an aluminum dish in the bottom of a roasting pan that has a rack. Preheat the oven to 450° - Place the pan with the wood into the oven. 

5. When the oven is hot and the wood is giving off some steam, place the ribs on the rack and cover the whole pan tightly.

6. Reduce the oven to 275° and cook until the meat comes off easily with a fork - anywhere from 2 to 4 hours . Also check the wood from time to time. If it is to dry, add water. If it's starting to burn, add water and more wet wood.

7. When the meat is tender, uncover and spread barbecue sauce on both side. Turn the heat back up to 450° and bake until the sauce is starting to caramelize - about 30 minutes. Serve them hot.

Here are some things that are perfect to use for this recipe!

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Next state up – Missouri. My daughter lives in Kansas City and she informed me, Missouri IS burnt ends. So that’s what we’re going with.

What are bunt ends, you ask?

Bunt ends are the “point” side of the brisket, rather than the flat side. The point side is portion that has the most fat that used to be cut away and discarded. And then the pitmasters started to realize – these fatty, crispy nuggets of smokey goodness were the best part of the brisket! These glorious goodies were invented in Kansas City. Smoke, Grill, BBQ ^[22] has some great info on the topic.

You make burnt ends like you make brisket. In a previous post on this site, I gave the recipe for barbecue brisket. Click here ^[23] to go to it.

If you look at this picture, right where the cut is separates the flat from the point ends. Do you see the fat in the foreground? That’s the point  – and that’s the gold.

Smoke it with the whole brisket, then cut it off and chop in to chunks. Next, put the chunks or pieces onto a piece of foil with a small amount of barbecue sauce. Now smoke it about an hour or two longer.

You can eat it right from the smoker or dress it with some more barbecue sauce. Put it on a bun or just eat it with your fingers. It’s amazing!!

Side note: When we visited Kansas City we discovered the Meat Mitch sauces and rubs. Pure K.C.!

© Copyright 2019 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

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